Great British Food - Christmas 2025

SpicyBurnt Sausage Pasta Who has never burnt a sausage? Not me. This dishwas created on a lazy Sunday afternoonwhen I wanted some creamy, carby goodness but had burnt my sausages. I carried on and realised the burnt sausage tasted even better. This is a large single-serve portion because sometimes you just need a bowl of pasta for yourself. Serves: 1 Prepare: 10minutes Cook: 20minutes 75g of your favourite pasta (I recommend rigatoni or paccheri, but I won’t judge you for using penne) 1 tsp vegetable/sunflower oil 3 Cumberland sausages, skins removed 1 tsp fennel seeds Groundnut Soup When it comes toAfrican soups and stews, this one is hands-down one of my absolute favourites. It’s hearty, delicious andmade with just a handful of basic ingredients. For the best results, visit your local African or Indian butcher for smoked turkey, and don’t forget to ask them to cut it into pieces – it’ll save you a lot of time and effort in the kitchen. Serves: 6 Prepare: 20minutes Cook: 45minutes 1kg chicken pieces 1 tsp salt 1 tbsp black pepper 500–700g smoked turkey (ask your butcher to cut it into pieces) 500ml water 3 bay leaves 2 tbsp chicken bouillon powder 2 large tomatoes 2 tsp chilli flakes 50ml double cream 1 tsp fresh parsley 50g Parmesan, grated, plus extra to serve Salt 1. Start by cooking the pasta in a saucepan of salted boiling water according to the package instructions until al dente. 2. Meanwhile, heat your oil in a large skillet or frying pan over medium heat. When hot, add the sausage meat and sear for 3–5 minutes, without breaking down the sausages or moving them about, until nicely browned, then break apart the meat with a spoon and cook until cooked through. Stir in the fennel seeds and chilli flakes and cook until fragrant, then reduce the heat to low and pour in the cream. 3. Drain the pasta, reserving a ladle's worth of the pasta water, then add the pasta and pasta water to the sausage mixture and toss well, making sure the pasta is evenly coated. Sprinkle over the parsley and Parmesan and toss once more. 4. Serve immediately with more Parmesan and enjoy! Cook’sTip This dish is traditionally served with fufu, which can be a bit tricky to master. You can serve it with mashed potatoes instead – it’s not exactly authentic, but it’s a great substitute that still pairs beautifully with the rich soup. “This dishwas created on a lazy Sunday afternoonwhen I wanted some creamy, carby goodness but had burnt my sausages” RECI PES | REMI IDOWU greatbr i t ishfoodawards.com 98